Recipe: At Home Keema Pulao / Keema Biryani

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Recipe: At Home Keema Pulao / Keema Biryani Delicious, fresh and tasty.

Keema Pulao / Keema Biryani. Great recipe for Keema Pulao / Keema Biryani. A flavorful and easy to cook dish with a huge yum factor, guaranteed to make you fall in love with it in the first bite. :) You can do this dish with any sort of keema (minced meat) you would like - chicken, mutton or beef. Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice and aromatic spices.

Keema biryani , also known as keema pulao is essentially a one pot rice dish, worthy of special occasions, subtly spiced and made with minced lamb or mutton and fragrant basmati rice.

Mutton kheema is the most simpletest meal that you can prepare at your home for a Sunday meal.

You can also serve it with Phulkas or Pakki Mutton Biryani.

You can cook Keema Pulao / Keema Biryani using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Keema Pulao / Keema Biryani

Prepare 250 Grams of Keema / Minced meat.
Prepare 250 Grams of Rice Jeera Rice White Rice Biryani / / White.
Prepare 2 of onions Medium (Minced).
You need 3 of Green Chillies (Chopped).
It’s 2 of tomatoes Medium.
Prepare 1 Tablespoon of Ginger paste.
Prepare 1 Tablespoon of Garlic paste.
Prepare (crushed) 3 pods of Cardamom.
It’s 3 of Cloves.
You need 1 of Cinnamon (1 inch size).
It’s 5 of pepper Whole (crushed).
It’s 1 Teaspoon of Cumin powder.
It’s 3 Tablespoons of masala Meat.
Prepare 2 Tablespoons of Cooking oil.
You need 1 Tablespoon of Ghee.
Prepare To Taste of Salt.
Prepare 1/2 Cup of Frozen vegetables (optional).
You need 1/2 Bunch of Coriander leaves chopped.
It’s 3 Sprigs of Mint leaves (chopped).
It’s 1 Pinch of Turmeric powder.

For making keema biryani, you need to cook the keema and rice separately, then bring them together and cook them on dum again for perfect results.

For cooking the keema, I used an instant pot (affiliate link), and for the rice, a large, broad pot or vessel like a big dutch oven with a tight-fitting lid.

Keema biryani , also known as keema pulao is essentially a one pot rice dish, worthy of special occasions, subtly spiced and made with minced lamb or mutton and fragrant basmati rice.

Birista or crispy fried onions always brings a huge difference to any biryani dish, but here unlike the other biryani variants, handful of finely chopped cilantro.

Keema Pulao / Keema Biryani instructions

Wash the rice and soak in water for about 20 min. Place a vessel with water and a little salt on stove and bring to boil. Drain the soaked rice and add to vessel and cook till just done. (Warning: Do not overcook!).
Add keema to another vessel with a bit of salt and wash lightly (removes germs and stuff). Drain the keema with help of a strainer and run it under running water and rinse lightly. Set aside..
In a non stick vessel, heat the cooking oil and ghee. Add the whole spices (cardamom, cinnamon, cloves) and leave for 10 sec to flavor the oil. Scrape it out of the vessel..
Add the ginger garlic paste and saute well. Once the raw smell of ginger garlic is gone, add the minced onions and chopped green chillies and saute till onions are transparent in color..
Add the keema (minced meat) to the pot and saute well. Add in a generous pinch of turmeric powder and mix well. Cook for 5 min with a lid on. The meat color should be browned well in contrast to its pinkish-red uncooked form..
Add in the masala powders and salt (Cumin powder and meat masala, I added a little bit of chilli powder at this stage, however, this is optional and maybe adjusted according to your spiciness level). Stir well..
Once the masala starts giving out oil (and you know its cooked), add in the tomatoes and mix well. Cook again for 5 min with lid on till tomatoes turn mushy..
At this stage add the pre-cooked frozen vegetables and the mint and coriander leaves. Stir well..
Lower the flame, and add in the cooked rice to the keema mixture and mix well, so that the masala coats the rice real well. Cover and cook for additional 2 min. Turn off the heat..
Eat! :)Serve with your favorite chutney or raita or yoghurt. At our home this is usually served with a tomato chutney.

You will lot of biryani varieties on my blog.

Ranging from Ambur Mutton Biryani recipe-How to make Ambur Biryani, Mutton Keema Pulao recipe-Recipe for Mutton Mince Pulao and Pakistani Chicken Biryani Recipe-Chicken Biryani Pakistani Style among many others.

When I can't think of what to cook on a lazy day and I have some boneless chicken or chicken keema resting in my fridge, I straight away.

Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc.

As ground meat cooks fairly quickly, different meats can be easily substituted in this Kheema Pulao or in other recipes that call for Kheema.